loin primal · Norway
In Uttar Pradesh, this cut is pasanda up, also sold as put, parcha up, galouti mince, naram up.(water buffalo (buff))
About this cut
Most tender muscle of the loin; center cuts often sold as filet mignon.
| rare | Rå | → | Rare |
| medium rare | Medium rå | → | Medium rare |
| medium | Medium | → | Medium |
| well done | Godt stekt | → | Bhuna |
Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.
“indrefilet” in Norway maps to canonical tenderloin (loin: psoas major). In Uttar Pradesh, look for labels such as pasanda up · put · parcha up · galouti mince · naram up. Most tender muscle of the loin; center cuts often sold as filet mignon.
This information is for educational purposes only and may vary by region or butcher practices.